Sides
Sweet Potato and Black Bean Filling
Makes about 2 cups
Sweet Potato and Black Bean Filling
Makes about 2 cups
Nutritional information per 2 tablespoon serving:Calories 22 (10% from fat)
carb. 4g
pro. 1g
fat 1g
sat. fat 0g chol. 0mg
sod. 79mg
calc. 50mg
fiber 1g
carb. 4g
pro. 1g
fat 1g
sat. fat 0g chol. 0mg
sod. 79mg
calc. 50mg
fiber 1g
Ingredients
- 1 tablespoon olive oil, divided
- 1 small sweet potato or yam, peeled and cut into ½-inch dice
- ½ red bell pepper, cut into ½-inch dice
- ½ corn ear
- 1 teaspoon kosher salt, divided
- 1 jalapeño pepper, seeded and quartered lengthwise
- 1 small onion, cut into slices
- 2 garlic cloves
- 1 can (15.5 ounces) black beans, drained
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 teaspoon fresh lime juice
Preparation
- Toss one-half of the olive oil with the cubed sweet potato and the red bell pepper and place on the Baking Pan with the corn and ½ teaspoon salt.
- Place in the oven in rack position 2. Select Roast at 400°F for 10 minutes.
- When time expires, add the jalapeño and onion to the Baking Pan and continue to Roast for an additional 5 to 7 minutes. All vegetables should be soft and lightly browned.
- Roughly chop the onion, jalapeño and garlic and toss with the red pepper and sweet potatoes in a mixing bowl.
- Cut the kernels off the cob and add to the mixing bowl. Stir together with the black beans and remaining salt, spices and lime juice.
